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Ocimum tenuiflorum, commonly known as holy basil, tulasi or tulsi (from Sanskrit), is an aromatic perennial plant in the family Lamiaceae. [ 2 ] [ 3 ] It is widely cultivated throughout the Southeast Asian tropics .
Aloe barbadensis leaf sends intense moisture into the hair, distributing vitamins A, C, and E. ... Nimba, Wacha, Aristaka, Tulsi, Holy Basil, and rosemary oil—this sulfate-free shampoo naturally ...
Tulasi (Sanskrit: तुलसी, romanized: Tulasī), Tulsi or Vrinda is a sacred plant in Hindu tradition. Hindus regard it as an earthly manifestation of the goddess Tulasi; she is regarded as the avatar of Lakshmi , and thus the consort of the god Vishnu .
Used as pickle, green and ripe fruits. dried and powder fruit are used to treat damage hair. Pomegranate: Pomegranate seed ডালিম Dalim Used in cake and desserts, and to decorate food Tulsi [6] or Basil: তুলসী Tulsi Leaves are used to treat cold Almond: Almond [7] কাঠবাদাম Kaath-Baadam Cardamom: Green cardamom ...
Using rice water to promote hair health is not a new fad. "If you look back to certain Asian trends, and thousands of years ago, this has been used for a lot of home remedies and for skin and hair ...
Tulsi or holy basil It is used for a variety of purposes in traditional medicine; tulsi is taken in many forms: as herbal tea, dried powder, fresh leaf or mixed with ghee. Essential oil extracted from Karpoora tulasi is mostly used for medicinal purposes and in herbal cosmetics. [112] Oenothera: Evening primrose
Many readily used kitchen spices and herbs like tulsi, ginger, neem leaves, cinnamon, cloves, long pepper and pepper etc. are used in preparing kashayam. people also use cumin seeds for digestion issues, carom seeds for cough [5]
Ajwain oil, distilled from the leaves of (Carum copticum). Oil contains 35–65% thymol. [2] Amyris oil; Angelica root oil, distilled from the Angelica archangelica. Has a green musky scent. Anise oil, from the Pimpinella anisum, rich odor of licorice; Armoise/Mugwort oil A green and camphorous essential oil. Asafoetida oil, used to flavor food.
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